Pumpkin Apple Muffins #Recipe

Last Sunday I woke up with the craving for some fresh homemade muffins. I had a can of pumpkin so I set out to find a recipe that I could modify to make some pumpkin muffins. This is the first time I’ve really messed with making my own baking recipe. I wanted to add some kind of fruit and I had just bought some organic apples from Whole Foods the day before, so I decided to try a Pumpkin Apple Muffin. I like my muffins moist, so I also added in a box of vanilla pudding mix and a cup of milk. Let me tell you, these were so moist and delicious! It was hard to just stop at one! (Counting calories and all.) 🙁 I thought afterwards that maybe some walnuts would have been really good in these as well. I hope you enjoy them, too.

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Pumpkin Apple Muffins Recipe

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 5.1 ounce box instant vanilla pudding
• 1 cup canned pumpkin
• 1/3 cup coconut oil
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 1/4 cups plus 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 teaspoon cinnamon separated
• 1 cup milk
• 1/2-1 whole apple diced

Instructions

1. Preheat oven to 350 and either spray cupcake pan or line with muffin cups.
2. Combine flour, baking powder, and vanilla pudding mix.
3. In separate bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups of sugar, baking soda, salt, 1 teaspoon of cinnamon and milk until smooth. Whisk in flour mixture and apples until combined.
4. Stir together remaining cinnamon and sugar.
5. Divide batter among muffin cups, then sprinkle tops with cinnamon sugar mixture. Bake until puffed and golden brown and toothpick inserted in center comes out clean. 25-30 minutes.
6. Cool on rack for 5 minutes, then transfer muffins from pan to cool.